Roasted Butternut Linguine Recipe
Roasted Butternut Linguine Recipe photo by Taste of Home
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Roasted Butternut Linguine Recipe

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4.5 17 21
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Squash is one of our favorite vegetables, and this is my husband's favorite fall dish. He looks forward to it all year. —Kim Caputo, Cannon Falls, Minnesota
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 4 servings

Ingredients

  • 4 cups cubed peeled butternut squash
  • 1 medium red onion, chopped
  • 3 tablespoons olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 pound uncooked linguine
  • 2 cups julienned Swiss chard
  • 1 tablespoon minced fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1-1/2 cups: 384 calories, 12g fat (2g saturated fat), 0mg cholesterol, 344mg sodium, 64g carbohydrate (7g sugars, 6g fiber), 10g protein

Directions

  1. Preheat oven to 350°. Place the squash and onion in a 15x10x1-in. baking pan coated with cooking spray. Combine the oil and pepper flakes; drizzle over vegetables and toss to coat.
  2. Bake, uncovered, 45-50 minutes or until tender, stirring occasionally.
  3. Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add squash mixture, Swiss chard, sage, salt and pepper; toss to combine. Yield: 4 servings.
Originally published as Roasted Butternut Linguine in Taste of Home August/September 2011, p52

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Roasted Butternut Linguine

AVERAGE RATING
(21)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (3)
3 Star
 (2)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
seasons4
Reviewed Oct. 10, 2015

"The photo looks better than it tastes. Didn't like the Swiss chard at all!"

MY REVIEW
shellym2
Reviewed Oct. 5, 2014

"To me this was a very 'dry' dish. I added some butter and wine to help with that. Also added some sauteed garlic and some Parmesan cheese, as to my taste it was rather bland. Not something I will make again, sorry. I was so disappointed, as was really excited to try this. To me it was a waste of some good butternut squash."

MY REVIEW
alfoa
Reviewed Aug. 17, 2014 Edited Aug. 29, 2014

"I found it to be a bit bland, unless the bite had squash in it. Something is missing, I can't quite figure it out--maybe goat cheese? I was expecting a dish that was more savory than sweet. I might make it again for a healthy dish for myself, but not for company.

Edit: Gave it another try. Doubled the amount of sage, since I could not taste it at all last time. Much better."

MY REVIEW
Grace1018
Reviewed May. 6, 2014

"This was fabulous! I followed the advice of others and sautéed the chard, garlic, and onions. (I used yellow onion.). Next time I may add sausage as another suggested. I will make this again."

MY REVIEW
rogercassman
Reviewed Nov. 16, 2013

"great easy to make"

MY REVIEW
sddeck
Reviewed Nov. 7, 2013

"Love it. Excellent meatless option"

MY REVIEW
zippee-0415
Reviewed Oct. 25, 2013

"Terrific recipe. The sage makes this pure comfort food. Based on other reviews and m y supplies, I used 1 teaspoon dried sage, sauteed the chard with garlic, salt & pepper and sprinkled shredded Parmesan cheese on top. We've never had chard before so I wanted to keep it separate in case we didn't care for it. We loved is and I used the whole bunch, not just the two cups called for in recipe (I cut away the stems). I poked the squash with a fork and nuked for 3 minutes to soften to make it easier to peel and chop. This is a keeper!"

MY REVIEW
Kayzie
Reviewed Sep. 15, 2013

"Delicious"

MY REVIEW
Debkj
Reviewed Sep. 15, 2013

"Would this be good if made ahead? I have a vegetarian luncheon I would like to bring it to. Reheat in crockpot?"

MY REVIEW
Pinstripes
Reviewed Dec. 10, 2011

"Nice for a simple, elegant dinner. I stuck the chard in with the squash to roast for about 5-8 minutes because I was afraid it wouldn't get cooked enough otherwise."

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